Czech Republic

Organisation: Institute of Chemical Technology, Prague (ITC)
Faculty of Food and Biochemical Technology
Department of Food Chemistry and Analysis

Contact Name: Prof. Ing. Jana Hajslova, DrSc.

Postal Address: Technicka 3, 166 28 Prague 6 - Dejvice

Tel: +420-224 353 185
Fax: +420-224 353 185
Email: jana.hajslova@vscht.cz
Website: http://www.vscht.cz


Personal Expertise of Contact:
Plant Protection Products, Essential Oils

Expertise of Department/Organisation:
The Institute of Chemical technology, Prague (http://www.vscht.cz) is known for both the depth and for the broadness of its educational and research activities in almost all branches of chemistry, chemical engineering, food, biochemistry, refining, water-treatment, power and biological sciences and technologies, as well environment protection, materials sciences and other chemically-based fields of study.

The Institute of Chemical Technology, Prague consists of four faculties:
- Faculty of Chemical Technology
- Faculty of Chemical Engineering
- Faculty of Environment Technology
- Faculty of Food and Biochemical Technology
Study programs provided at the Faculty of Food and Biochemical Technology (FFBT) are embraced both on the traditional fields of food science and on the current trends in the development of food and biochemical sciences. The traditional fields such as brewing, sugar manufacture, fermentation and agrochemistry were taught at the Prague Polytechnic as early as the beginning of the last century. The Faculty ranks among leading university centres of food science. In the course of its existence, the Faculty has turned out thousands of graduates who pursue their careers primarily in the food industry and related fields, in scientific research, and at schools and institutions of higher learning both in the Czech Republic and abroad.

The Faculty of Food and Biochemical Technology consists of 7 departments with their specific educational and research programme:
- DFCB - Department of Fermentation Chemistry and Bioengineering
- DBM - Department of Biochemistry and Microbiology
- DCCT - Department of Carbohydrate Chemistry and Technology
- DFCA - Department of Food Chemistry and Analysis
- DFPMT - Department of Food Preservation and Meat Technology
- DCNS - Department of Chemistry of Natural Substances
- DDFT - Department of Diary and Fat Technology
Specialisation:
· Dairy technology (Technology of pasteurised and UHT milk, cream, butter, cheeses, fermented milk products, ice creams, dried milk, baby foods and whey processing)
· Technology of fats, detergents and cosmetics (Technology of edible oils and fats, processing of raw fat materials for industrial use in oleochemistry, production of surfactants on the basis of fats and petrochemicals, technology of soaps, detergents and cosmetics)

Research Specialisation of the Department of Dairy and Fat Technology:
A) Basic processes for recovery and refining of oils and fats. Improvement of technology for fat foods and technical fats.
- Recovery and refining of oils and fats.
- Technology and properties of plastic fats.
- Technology and properties of emulsified fats.
- Rheological properties of fat and cosmetic products.
B) Physico-chemical properties of surfactants and their use in technology of detergents, industrial and household chemistry.
- Technology and properties of surfactants, detergents and cosmetic products.
- Influence of activators on the physico-chemical properties of detergents.
C) Rheological properties of dairy, fat and cosmetic products

Current research activities related with non-food utilisation of agricultural crops solved at ITC Prague: